posted by Esther on 11/3/06

Robert with a large Pumpkin SquashWith so much pumpkin from the garden this year, what better way to use it than to make pumpkin pie! We like the honey in this recipe that replaces all the sugar, though we do serve it with cool whip or ice cream. :) This is perfect for Thanksgiving.

  • 2 eggs, slightly beaten
  • 2 cups of canned or cooked pumpkin
  • ½ cup of honey
  • ½ teaspoon of salt
  • 2 tablespoons of flour
  • 1 teaspoon of cinnamon *
  • ½ teaspoon of ginger *
  • ½ teaspoon of cloves *
  • 1 2/3 cup of evaporated milk
  • 1 large unbaked 9″ pie shell

Blend filling ingredients in order given. Pour into pie shell. Bake in preheated 425° oven for 15 minutes. Reduce temperature to 350° and continue baking for 45 minutes or until knife inserted in center of pie filling comes out clean. Cool.

* These three ingredients can be substituted with 1½ teaspoon of pumpkin spice.

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